1. Brew strong coffee and let it cool to room temperature.
2. Once cooled, mix the coffee with 2 tablespoons of maple syrup in a shallow dish. Stir until combined.

1. Open the chilled coconut milk cans and scoop the solidified coconut cream into a mixing bowl, discarding the liquid or reserving it for another use.
2. Add the powdered sugar and vanilla extract to the coconut cream.
3. Using a hand mixer or a stand mixer, whip the coconut cream on high speed until it becomes fluffy and holds peaks. This should take about 3-4 minutes.

1. Dip each vegan ladyfinger into the coffee soak for 1-2 seconds, ensuring they are soaked but not overly saturated.
2. Lay half of the soaked ladyfingers at the bottom of a 9x9-inch dish or a similarly sized serving dish.
3. Spread half of the whipped coconut cream evenly over the layer of ladyfingers.
4. Repeat the process with another layer of soaked ladyfingers, followed by the remaining coconut cream.

1. Dust the top layer of coconut cream with cocoa powder using a fine mesh sieve.
2. Cover and refrigerate the tiramisu for at least 2 hours before serving to allow the flavors to meld and the dessert to set.
3. Slice and serve chilled, enjoying your vegan Italian tiramisu!